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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week. Ingredients:
8 ounces uncooked tricolor spiral pasta |
3 small tomatoes, chopped |
1 cup thinly sliced green onions |
1 cup each chopped celery, sweet red pepper, zucchini and carrots |
3 tablespoons balsamic vinegar |
2 tablespoons minced fresh basil or 2 teaspoons dried basil |
2 tablespoons olive oil |
1 tablespoon sugar |
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano |
2 garlic cloves, minced |
1 teaspoon salt |
1/8 teaspoon pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
2. Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
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